Stir the instant coffee into the hot water until dissolved. Set it aside to cool slightly.

In a large bowl, beat the butter and shortening together with an electric mixer until smooth. Add the granulated sugar, brown sugar, cinnamon, baking powder, nutmeg, baking soda, salt, and cloves. Mix until everything is well combined.

Add the eggs one at a time, mixing just until each egg is incorporated.

Add the vanilla and the dissolved coffee and mix again.

Add the flour gradually, mixing on low until the dough comes together. Cover and chill the dough for 1 to 2 hours, or overnight, until it’s easy to handle.

Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

In a small bowl, stir together the ⅓ cup granulated sugar and 1 teaspoon cinnamon for the coating.

Roll the chilled dough into 1-inch balls. Coat each ball in the cinnamon-sugar mixture and place them 3 inches apart on the baking sheet.

Bake for 10 to 12 minutes, or until the edges are set. The centers will still look slightly underdone. Cool on the baking sheet for 3 to 4 minutes before moving the cookies to a wire rack to cool completely.